Beet PancakesCare of Ashley Sauve

Serves 2

Ingredients

  • 1 tablespoon ground chia or flax seed
  • 1 cup rice flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 ¼ cups non-dairy milk of choice
  • ¼ cup roasted beet puree
  • ½ teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 2 teaspoons coconut oil

Directions:

For beet puree:

  1. Preheat oven to 350 C, roast washed beets with skin on until tender (45 minutes or longer depending on the size of the beets).
  2. Remove from the oven and let them cool to the touch.
  3. Cover your hands with gloves or sandwich bags to protect your nails from being stained red. The skin should slide off easily, use a pairing knife if necessary.
  4. Add one small to medium sized beet to blender or food processor and blend until pureed. Add a small amount of water if necessary.

For pancakes:

  1. In a cup, whisk ground chia or flax seeds with 3 tablespoons of warm water. Let sit until seeds begin to absorb water.
  2. In a large bowl sift together rice flour, baking powder, salt and cinnamon.
  3. In another bowl whisk together milk, beet puree, vanilla, maple syrup and chia/flax mixture.
  4. Create a well in centre of flour mixture and add wet ingredients to dry.
  5. Gently mix batter until just incorporated, lumps are OK!
  6. Heat a non-stick pan over medium heat, and melt a small amount of coconut oil.
  7. Scoop 1/3 cup portions of batter into the pan and let pancakes cook about 3 minutes or until bubbles begin to rise to top, flip and finish cooking.

Garnish with berries and jam/maple syrup/favourite pancake toppings and enjoy!